Dorie (on the downlow)

It's not tuesday, but I have some Dorie recipes. Since I didn't join the club until August, there are more than thirty recipes that I've missed out on making. I'm going to try to slowly catch up. Whenever I make something that's already been made by the group, I'll post it as "Dorie (on the downlow)".

I chose not to make all of the December recipes for Tuesdays with Dorie. I didn't want to add anything more to my to do list during the holiday season. But I did make two recipes for our Christmas dinner.

The Cranberry Spice Bundt Cake wasn't from the cookbook, but from the November issue of Bon Appetit Magazine.




The dry ingredients called for ground almonds which I conveniently had left over from the linzer cookies made earlier in the month. This recipe intrigued me because it calls for Chinese Five-Spice powder. I've never heard of it used in baking.



Mix the dry ingredients with the wet, fold in cranberries and nuts, and you have a very tasty batter. Yum.



This cake is good. It isn't too sweet and has perfect balance of spices.



It's good for breakfast too!

I also made The Most Extraordinary French Lemon Cream Tart, which is on page 331 in the book.



I loved the smell that came from rubbing the sugar and lemon zest together. That's the real thing. Better than any scented spray or cleaner you can buy. I wish my kitchen could smell like that all of the time.


This tart is delicious! It's a little more involved than the bundt cake, but way worth the effort. I had made the tart shell in advance which made it quicker to put together. I love lemon, so I'll be making this whenever I need a lemon fix. It's rich, creamy and packs a punch of lemony goodness.

I'm looking forward to getting back on my baking schedule starting next week. Dorie, herself, chose the recipe for next week!